![Barley as Risotto](https://bluedogfarmva.com/wp-content/uploads/2025/05/6fa0c6917649e1a72487808db22d2f14_Barley and Mushroom "Risotto"-1.jpeg)
This Barley & Mushroom “Risotto” is brought to you by The Law Firm of Barley, Broth, and Risotto. With a prep time of just 5 minutes and a cook time of 45 minutes, you’ll have a hearty and delicious risotto ready in no time. The combination of earthy mushrooms, nutty barley, and savory Parmesan will make your taste buds sing. Perfect for sharing on Facebook, X (Twitter), Pinterest, LinkedIn, and WhatsApp. Try it now and impress your friends with this unique and comforting risotto recipe!
Serving Suggestions:
Barley Legal: Serve with a side of legal advice on how to enjoy your risotto without guilt.
Mushroom Madness: Pair with a mushroom-themed playlist to get into the fungi groove.
Thyme Travel: Pretend you’re a time traveler from the future where barley risotto is the ultimate delicacy.
Ingredients
- 3 cups veggie broth
- 2 tsp olive oil
- 2 onions finely chopped
- 2 portobello mushrooms dicey-diced
- 2 garlic cloves mincy-minced
- ½ cup pearl barley (Not Pearl Baily. She's dead.)
- 1 tbsp grated Parmesan
- ¼ tsp thyme mincy-minced
Instructions
- In a medium saucepan, bring the broth to a boil. Reduce the heat and simmer.
- In a large nonstick saucepan, heat the oil.
- Add the onions; cook, stirring as needed, until softened, about 5 minutes.
- Add the mushrooms and garlic; cook, stirring as needed, until the mushrooms are wilted, about 10 minutes.
- Add the barley; cook, stirring to coat, about 1 minute.
- Stir in 1 cup of the broth; reduce the heat and simmer, covered, 5 minutes.
- Stir in another ½ cup of the broth; simmer, covered, 10 minutes longer.
- Continue adding broth, ½ cup at a time, stirring, while the broth is absorbed, until the barley is just tender.
- This is like Dante’s 33rd level of hell. Enjoy.
- The total cooking time should be about 40-45 minutes.
- Stir in the cheese and thyme.
- EAT IT!
